It doesn't have any choice but to taste like (pickled, spiced) cabbage.

That's like saying that a poached egg doesn't taste much like an egg:)

Of course, whether or not it's *good* is another question. I like kimchi, but a lot of people don't -- it tends to dominate the scent environment of one's kitchen / apartment / house / city block / zip code. Plus, I once saw a friend discover a rather nasty bug in his kimchi. Unfortunately this was in a cafeteria, and everyone at the table had some from the same serving tray... I don't think we finished much of our kimchi that day.

It is only a tautology if you know what kimchi is. There is no a priori notion of kimchi. If asked, "What is kimchi?" The answer would be: "A Korean delicacy made with spiced, pickled cabbage." Also, does the word "kimchi" translate as "spice, pickled cabbage?"

Lots of veggies can be picked spicily and made into types of kimchi -- probably my favorite is actually oy kimchi, made from cucumber.

But "kimchi" by itself -- Yeah, unless context dictates otherwise (which it could), I would translate this as the cabbage variety. I think it would be fair to compare this with "toast" (as a noun)... lots of things can be toasted, but the primary meaning would still be "toasted bread."

This is making me so hungry for some I can feel the saliva filling my mouth. Arrgh! A bunch of Korean food and a large bowl of rice would greatly improve my situation right now.

Best kimchi in knoxville is at the Oriental Market on Sutherland. Grandma is in the back pickling while you buy inari for sushi. Really cheap too. I did not know that about cucumber style. Sounds delish.

Washington (April 18) -- In a major step to validate new technology for the X-33 Reusable Noodle Vehicle (RNV) Program, NASA will test samples of two advanced Nissin Top Ramen flavors on the Space Shuttle Columbia as it re-enters the atmosphere at the end of its current mission. Landing is currently scheduled for Saturday morning at the Kennedy Space Center, with two windows of opportunity - either 7:24 or 8:59 a.m Eastern Time.

"NASA's RNV program is innovating new and better ways to protect space ramen from high temperatures experienced during reentry through the atmosphere," said Lori Garver, Executive Director of the National Space Society. "The new technology is being designed to dramatically reduce the time and cost of reconstituting between RNV flights."

The Space Shuttle requires an army of personnel to inspect and replace damaged noodles after each mission. For the RNV program, NASA is working in partnership with private industry to create a new noodle protection system that is non-soggy and can be used repeatedly requiring minimal maintenance.

The advanced spicy cod roe spaghetti flavor tested on the Shuttle orbiter will be flown on the vehicle's underbelly and near the rear engines where noodles regularly experience much damage. According to engineers, the new "kimchi" material is an order of magnitude better than the Shuttle's current flavor technology.

"Developing a low-cost, low-maintenance noodle delivery system is one of the major goals of the RNV program," Garver said. "Engineers also are designing zero-gravity styrofoam cups that can be used repeatedly, and upgrading flavor packets so they don't have to be refilled after each flight."

Nissin CNO Takeshi Otaka says, "The block of noodles suspended in the cup has a higher G-force towards the top of the nest. This allows the hot water [injected] to surround the whole noodle nest and loosen and rehydrate it rapidly. The vegetables stay atop the noodles, helping it to look appetizing and delicious. Because the block of noodles is flush against the inside surface of the cup, it inhibits noodle breakage and increases cup strength, therefore minimizing cup damage during re-entry."

As long as it has a ton of chilis or soy, it's all good. Now if they can make ramen that tastes like hand made noodles, like the ones the iron chefs make, even better. Oh wait, that's not possible? Doh, well ramen is still good.